Maple Sugar Cookies

Adam called last Thursday afternoon and said, "my work needs a baked good for a bake sale to raise money for the American Heart Association. Can you make something? Oh and I need it tomorrow." Nothing like short notice-haha. Of course, I said no problem and began searching the internet for a fall like recipe. I was looking for an apple tart-like dessert, but I came across these cookies on allrecipes.com. They were named snickerdoodles on the recipe, but mine came out more like sugar cookies, so I renamed them as such. I changed the recipe quite a bit by taking several of the suggestions in the comments. I reduced the flour by 1/4 cup, so if you want puffier more snickerdoodle type cookies, I would add that back in. I also added more syrup, additional cinnamon, and a little salt to balance out the sweetness. All of these changes are listed in the recipe below, the original is in the link above.

These cookies had such great flavor with the hint of maple, and are a great fall treat. They were so soft and chewy (and the dough tastes great too!).

Maple Sugar Cookies (Snickerdoodles)
Source: Allrecipes.com

Ingredients:
1 3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3 teaspoons ground cinnamon
1/4 tsp. salt
1/2 cup unsalted butter, melted
3/4 cup white sugar
1/4 cup light brown sugar
4-5 tablespoons real maple syrup (depending on how much maple flavor you want)
1/2 tsp. vanilla extract
1 egg

For Rolling:
2 tbsp. white sugar
2 tbsp. light brown sugar
1 tbsp. maple syrup.

Directions:
Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, add together the melted butter, 3/4 cup white sugar and 1/4 cup brown sugar until well mixed. Beat in the egg, vanilla and maple syrup. Gradually blend in the dry ingredients until just mixed. Chill dough for about 15 minutes.
In a small dish, mix together the 2 tbsp. white sugar, 2 tbsp. brown sugar and 1 tbsp. maple syrup. Stir together until the sugar is no longer wet and clumpy, but grainy.
Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
Bake 8 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.